See, over the holidays, I scored these awesome Wilton Cake Donut Pans from Sur La Table and now I’m a donut-producing machine.
Why haven’t I shared a donut recipe until now?
Well, sometimes you have to eat a lot of frogs until you taste a prince . . . WHOA! Okay, so I totally messed up that analogy.
ANYWAY, here is my take on Gluten-Free Blueberry Glazed Donuts!
2 3/4 cups gluten-free flour
3/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
2/3 cup sugar
2 tablespoons shortening
1 egg + 1 egg yolk
2/3 cup organic whole milk
3/4 cup blueberries, mashed
3 1/2 cups powdered sugar, sifted
1 tablespoon blueberry preserves
1 1/2 teaspoon organic honey
1/2 teaspoon honey
1/4 teaspoon salt
1/3 cup hot water
Directions: Preheat your oven to 350°. Sift flour, nutmeg, salt, and baking powder together in a bowl. Using your stand-up mixer, mix the sugar and shortening for 1 minute on low speed. Add the eggs and mix for 1 minute more on medium speed. Please make sure to always be scraping the sides of the bowl with a spatula as needed. Next, alternating between the milk and the bowl of dry ingredients, add-in in three separate parts into the stand-up mixer’s bowl; mixing each pour until it’s combined on low speed. Last but not lease, pour in your mashed berries and give the mixer a few more spins. Then, once the batter is finished, lightly grease your donut pans. [I personally love and use Wilton’s Cake Release – it’s an amazing product.] Spoon the batter into each donut mold leaving about 1/4 inch at the top of each mold. Take the filled pans and lightly slam each of them on the counter a few times to evenly distribute the batter. Finally, place in the oven and bake for 8-12 minutes. Keep a close eye on the donuts and take them out when they look fluffy with just a pinch of golden color. While the donuts are baking, place all the glaze ingredients into a large bowl and whisk together until the mixture is smooth and all sugar is blended. Again, please make sure to always scape the sides of the bowl with a spatula as needed. After the donuts have cooled 2-3 minutes [out of the pan], take one at a time, dipping one-side of each donut into the glaze, give a little rotating twist in the glaze, and then very carefully pull out it, and place on platter to cool. Let them dry for 10-15 minutes and enjoy!
“Donuts. Is there anything they can’t do?” – Matt Groening
Or if you’re like me, you can eat them right away too ;)